Do Something Creative Every Day

It has rained for most of the day and I LOVE IT!! I get so much done when stuck inside even if the dogs are all up in my business. I was able to sit on the porch with a glass of bubbles and see that the lake level has come up at least a foot (not as far to drag out the 75 pound kayak now). I cannot wait for my husband to get home so we can enjoy more of this together. Here are a couple of photos of the raindrops just because I felt like a dork. (couldn’t help myself-it was pretty).

My garden is coming long nicely, lots of fresh basil, the snow peas are starting to peek out, my radishes that took a pounding from the rain (should be ok) and my rosemary got a much needed drink of water and is looking perky again.

I always look forward to days when I can really concentrate on cooking. The smell of the smoked rice cannot even be described, it must simply be experienced to understand. For tonight’s meal I made seared tuna, which I have never made before but it was amazing and the rice with Hatch peppers-fabulous. We needed something fresh on the side so I made a lightly seasoned cucumber tomato salad. Bueno!!

2 tuna steaks

2 Tablespoons olive oil

1 Teaspoon rice wine vinegar

1/4 cup water

1/2 teaspoon Korean red pepper

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Kosher salt

1 slice bacon (reserve fat)

Cook bacon and reserve fat. Mix the vinegar, water and marinate tuna for an 1-2 hours. Sprinkle the tuna with spices. Before cooking add more spices if you think it is necessary. Heat oil and bacon fat in cast iron skillet and sear tuna for 3-4 minutes on each side. The middle should remain pink.

Rice:

1 cup smoked basmati rice

1-1/2 cups chicken broth

1/3 cup roasted Hatch chili peppers, chopped

2 Tablespoons slivered almonds

1 Tablespoon butter

1 Tablespoon crumbled bacon (one slice)

Kosher salt and freshly ground black pepper

Mix rice and broth in saucepan and soak for 10 minutes. Add 1 Tablespoon of chilies, almonds, salt and pepper. Bring to boil then reduce and cook for 15 minutes. Add remaining chilies and crumbled bacon and stir well.

Like this:

Related

Published by gina@mytinytexaslife

Welcome. I'm Gina. I am a simple girl who loves to explore the creative side of life.
This blog was brought to life as a space to share some of my food and ideas with others. A place to feel engaged, inspired and to encourage.
I have lived in Texas all my life. I am creative, organized and a habitual maker of lists who organizes those lists into smaller lists. Sounds crazy but it works. Brainstorming is something that just happens and usually leads everywhere and nowhere simultaneously and to yet another list of course.
Being in the kitchen is one of my biggest passions. I love food. I love cornflower Corningware, wooden spoons and speckled mixing bowls. My cooking style is pretty basic although I do like to experiment with different techniques and ingredients. I am very Blessed to be married to a man that is not a picky eater and puts extra condiment on everything so even if I have an 'oops' he would never know it.
Inspiration happens every day. Sometimes you have to look a little harder but its there. Take notes.
View all posts by gina@mytinytexaslife

My Story

All TheLegal Stuff

All words (except for quotes) are my own as are the photos unless otherwise stated. Feel free to share on or two with friends but please link back to this site and give credit. I love when my readers share and comments/questions are definitely encouraged, however, any comments deemed inappropriate will be removed and marked as spam. All information collected by my readers is private and will not be shared. Site policies are subject to change without notice.